Dried Chile California is the dried form of the Anaheim chiles, which are pale to a medium green with a long, narrow shape. They are large, mild chiles with earthy flavors, some acidity and delicious tones of dried cherry. Anaheim Chiles were named after the Southern California city they were grown in and they can be found in a wide range of Hispanic dishes. Mexican cooks usually puree or dice them, and add them to soups, casseroles, sauces and stews. They are the most popular and commonly available chiles in the United States; they are favored for their sweet and mild flavor similar to that of Ancho, Poblano and Pasilla Chiles. Chile California is also known as Chile Colorado, New Mexico Chiles, Green Chiles or chilacas. When fresh, Anaheim chiles can be used for chiles rellenos. If you don't have any Chile California you can substitute with New Mexico Green Chile (Is hotter than Chile California), Canned green chiles (fire toasted work better) or Poblano peppers.